Provençal-Style Pork & White Bean Stew
with Zucchini, Almond Rice & Scallions
The south of France is world-renowned for its delicious yet simple fare, which inspired this hearty pork and white bean stew infused with the region’s legendary herbes de Provence blend. Serve it over fluffy white rice studded with crisp, nutty almonds, then finish with a squeeze of fresh lemon juice and flourish of scallion greens. The result is a wonderfully warming dish that transports you right to a charming restaurant in the French countryside (the kind with linen napkins and vintage silverware).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Zucchini
2 unit
Scallions
1 unit
Lemon
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
1 tablespoon
Herbes de Provence
1 unit
Cannellini Beans
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork*, zucchini, scallion whites, garlic powder, half the herbes de Provence (all for 4 servings), a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. • Stir in beans and their liquid, stock concentrates, cream cheese, and ½ cup water (1 cup for 4) and bring to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste.
• Fluff rice with a fork and stir in almonds. • Divide almond rice and pork stew between shallow bowls. Top stew with a squeeze of lemon juice and garnish everything with scallion greens. Serve with any remaining lemon wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
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